Wholemeal Spelt Bread
we bake this bread every day - it's goood bread...... |
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ingredients |
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1kg |
1.5kg |
2kg |
2.5kg |
3kg |
3.5g |
4kg |
4.5kg |
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organic strong wholemeal spelt flour |
1kg |
1.5kg |
2kg |
2.5kg |
3kg |
3.5kg |
4kg |
4.5kg |
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instant yeast |
10g |
15g |
20g |
25g |
30g |
35g |
40g |
45g |
sea salt |
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15g |
22g |
30g |
37g |
45g |
52g |
60g |
67g |
organic sugar |
30g |
45g |
60g |
75g |
90g |
105g |
120g |
135g |
water |
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700ml |
1.05 l |
1.4 l |
1.75 l |
2.1 l |
2.45 l |
2.8 l |
3.15 l |
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loaves |
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4 x 450g |
8 x 450g |
12 x 450g |
16 x 450g |
rolls |
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16 x 125g |
32 x 125g |
48 x 125g |
64 x 125g |
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18 x 100g |
36 x 100g |
54 x 100g |
72 x 100g |
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put all the dry ingredients in a large bowl & gradually add the water |
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tip out the dough & knead until it passes the window test - 10 mins approx |
return it to the bowl, flour & cover with a lid or clingfilm |
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leave dough to rest overnight in the fridge |
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tip out & divide the dough into weighed pieces |
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shape loaves or rolls, & place on floured baking paper on a baking sheet |
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shake flour over loaves & leave to prove until doubled in size |
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cut 2 slashes into loaves with a sharp blade |
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bake for 30-40 mins on the centre shelf, gas mark 7 (15 mins for rolls) |
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loaves are done when they sound hollow when tapped |
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notes: |
contains less than 3.8g of salt per loaf, less than 0.95g per 100g | |
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